Title: Snacks-to-go: ricotta spinach frittata
 Categories: Vegetables, Cheese, Italian
      Yield: 8 Servings
 
      1    Onion, chopped
      2 tb Olive oil
    1/2 c  Ricotta cheese
     10 oz Frozen spinached, chopped,
           -thawed and squeezed dry
    1/3 c  Parmesan, freshly grated
    1/2 ts Dried basil
    1/2 ts Salt
    1/4 ts Pepper
      1 pn Nutmeg
      6    Eggs
      8    Boston/leaf lettuce leaves
 
  In 9-inch pie plate, toss onion with oil; bake in 400F
      200 c  oven for 10 minutes.
  
  In bowl, mix ricotta, spinach, Parmesan, basil, salt, pepper, nutmeg
  and eggs; stir in onion.
  
  Brush oil remaining in pie plate up side of plate; pour in egg
  mixture. Bake in 400F 200C oven for 20-25 minutes or just until
  centre is set. Do not overbake.
  
  Let cook to room temperature. Cut frittata into wedges. Place each on
  1 side of lettuce leaf; fold other side over frittata. Wrap snugly in
  plastic wrap. [Frittata can be refrigerated for up to 1 day]
  
  Variation: pop frittata into a pita half with a little Dijon mustard,
  mayonnaise and lettuce.
  
  Per Serving: about 145 calories, 9 g protein, 11 g fat, 4 g
  carbohydrate